Salisbury Steak Meatballs with Mushrooms

Rich brown gravy (salisbury sauce) tender ground beef, mushrooms, onions diced small makes a delicious gravy, I like to serve this over mashed potatoes. It's a delicious favorite around here.

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What you need:

2 tablespoons butter

1 cup onions diced

2 cups mushrooms sliced

Meatballs

1 ½ pounds ground beef

⅓ cup Italian breadcrumbs

⅓ cup milk

¼ cup parsley fresh, chopped

¼ cup parmesan shredded

salt and pepper to taste

Sauce

10 ounces beef broth

½ can water

1 tablespoon flour

2 tablespoons ketchup

1 ½ teaspoon dijon

1 tablespoon parsley fresh, chopped

½ teaspoon garlic powder▢2 teaspoons Worcestershire sauce

How to Make it:

In a large saucepan, saute onions in butter until transluscent, about 5 minutes. Add mushrooms and saute an additional 5 minutes.

In a medium bowl, mix the ingredients for the meatballs until just combined. Create approximately 24 meatballs (1 ½ tablespoons each). Place into the saucepan, with onions and mushrooms, to brown.

Meanwhile in a small mixing bowl, whisk together the ingredients for the sauce. Pour sauce over the meatballs.

Bring the pan to a boil then reduce heat and simmer uncovered for 10 minutes to reduce.

Place lid on the pan and simmer for an additional 20 minutes before serving. 

Serve over mashed potatoes for a delicious meal

NUTRITION INFORMATION

Calories:@ 407

To Make Tender Meatballs:

Do not over mix the meat mixture

Use a cookie scoop to ensure all meatballs are the same size

Ensure any add ins (like onions) are chopped small

A little bit of milk adds a lot of moisture and keeps the meatballs tender

Brown meatballs to add flavor and help them hold their shape

Slow Cooker Beef Stew

This easy slow cooker beef stew recipe made with potatoes, carrots, mushrooms, broth, herbs, and spices is hearty and comforting.

Servings:6

What you need:

2 pounds beef stew meat, cut into 1-inch pieces
¼ cup all-purpose flour  or cornstarch(to make gravy)
½ teaspoon salt
½ teaspoon ground black pepper
2 cups beef broth
small bag baby carrots
3 medium potatoes, diced 
8 oz mushroom's halved or quartered
1/2 cup bacon, chopped
1 cup green beans
1 medium onion, chopped 
1 teaspoon Worcestershire sauce 
1 teaspoon ground paprika
6 clove garlic, minced or whole like I like to do somedays
Fresh herbs if I have them rosemary, basil, thyme, parsley, a couple bay leaves(fried 1-2 tsp each)
2 tbls cornstarch, 1/2 cup cold water or milk for gravy.

How to make it:

Place meat in slow cooker. Cover with seasonings, then add onions, garlic and herbs of your choice, I use rosemary, basil, thyme, parsley, a couple bay leaves, fresh if I have them or dried works too. Then slowly add broth and Worcestershire sauce and other seasonings then add onions and garlic and cooked bacon along sides around roast.

Let cook 2-4 hours, then add carrots, let cook another 20 minutes till tender  next add carrots, and green beans, cook 10-15 minutes till tender, finally add mushrooms cook just about 5 minutes till soft.

When everything is tender as you like, Mix cornstarch with a little cold water or milk, stir till smooth, then stir into crock pot to thicken and make a gravy from the juices. Serve hot.

chop your fresh herbs

Salisbury Steak with Mushrooms and Brown Gravy

Serve over mashed potatoes, egg noodles, or rice. Simply delightful!"

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5 servings

What you need:

Patties:
 1 pound ground sirloin
 1/2 cup bread crumbs
 1 egg, beaten
 2 tablespoons milk
 1/2 (1 ounce) package dry onion soup mix
 1 teaspoon Worcestershire sauce

A dash of sweet chili sauce
 1/4 teaspoon ground black pepper
Gravy:
 3 tablespoons butter
 2 cups fresh mushrooms, sliced
 1 sweet onion, sliced
 3 tablespoons all-purpose flour
 1/2 (1 ounce) package dry onion soup mix
 1 1/2 cups beef stock
 1 cup water
 salt and ground black pepper to taste

How to make it:

Mix ground sirloin, panko bread crumbs, egg, milk, and 1/2 packet onion soup mix, Worcestershire sauce, and black pepper together in a large bowl; shape into 5 patties.

Heat a skillet over medium heat. Cook patties in hot skillet until browned, 3 to 5 minutes per side.

Melt butter in a separate skillet over medium-high heat. Saute mushrooms and onion in melted butter until tender, 5 to 7 minutes. Stir flour and remaining dry onion soup mix into the mushroom mixture; cook and stir until flour is integrated fully, about 1 minute. Stream beef stock and water over the mushroom mixture while stirring continually; bring to a simmer, reduce heat to medium, and cook, stirring frequently, until the liquid thickens, about 5 minutes. Season with salt and pepper.

Lie the browned steaks into the gravy; simmer until steaks are firm and light brown in the center, about 30 minutes. An instant-read thermometer inserted into the center should read 160 degrees F.

Instant Pot Smothered Pork Chops and Potatoes

 

Instant Pot Smothered Pork Chops and Potatoes in a creamy mushroom gravy is oh so good, makes coming home easy to get dinner served and so delicious. #instantpot #porkchops

What you need:

1.5 lbs. small or new potatoes sliced thin
1 onion, diced
salt and pepper, to taste
2 tsp garlic powder, divided use
1 (14 oz.) can chicken or any broth, low sodium
½ cup water
1 (10.75 oz.) can cream of mushroom soup
1 packet dry onion soup mix
2 tbsp. A1 steak sauce
4 bone-in thick cut pork chops
1 (8 oz.) container sour cream
To thicken gravy
3 tbsp. cornstarch
3 tbsp. water

 

How to make it:

Slice potatoes and dice onion. Place potatoes and diced onion into a steamer basket (that safely fits inside your Instant Pot.)

Season potatoes and onions with salt, pepper, garlic powder and gently toss to season evenly.

In the insert of a 6-quart Instant Pot, stir together broth, water, cream of mushroom soup, dry onion soup mix and steak sauce.

Season both sides of the pork chops with garlic powder and black pepper. Place pork chops into the gravy mixture (make sure they get coated with the gravy.)

Place steamer basket (with potatoes and onions) on top of pork chops.

Put the lid on the Instant Pot and set the pressure release valve to "sealing." Set on high pressure for 10 minutes.

When finished, carefully do a quick pressure release.

Remove steamer basket and set aside. Then remove pork chops and set aside.

Turn the Instant Pot to the sauté setting. Stir in sour cream (if using.)

To thicken gravy:

Stir together water and cornstarch in a small bowl and add to gravy. Whisk the mixture and allow to come to a gentle boil until gravy thickens.

Serve gravy over pork chops along with a side of potatoes.